We both enjoy something sweet with our morning coffee, especially my sister. This dish was developed by us to make a nutritious breakfast. Usually, I make a double batch and freeze the extras. (Still soft!) They taste much better when frozen. No butter, fiber, or whole grains are included! Is it actually delicious? Yes! My youngsters are unable to prevent sticking their fingers in the batter. Because I kept getting asked about the recipe, I choose to add it to Allrecipes. Enjoy!
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 pounds ricotta cheese
- ¾ cup white sugar
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Prepare the cake according to the directions on the package.
- In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 201 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious well loved by all who ate it. Thank you
Family loves this cake! This is an Easter dessert must-have every year! I love the ricotta custard at the bottom of the cake. It’s light and never dry and needs no frosting! Definitely a favorite we look forward to year after year! Thanks!
I forgot to add sugar on the ricotta mix, anyway I served this bread with some berries jam on the side.
This cake is definitely a keeper. I love the ricotta cheese layer.
My wife baked it and it was absolutely scrumptious- the whole family gave it a thumbs up
Perfect recipe EXCEPT baking 90 mins would have been ridiculously too long. Thank God I set timer for an hour and checked it then. Toothpick was already clean and probably would have been 10 mins before. I made exactly as written, only used lemon cake mix cause we love lemon. Really really good and I’ve had a lot of ricotta cake in my day.
Yes and I thought it was very good but instead of using a 9 x13 cake pan, I used two large muffin pans with foil liners. Baked them for 55 minutes, Only used a little more than half of the Ricotta cheese filling. Will use the rest on next batch. I did find the yellow cake in the box to be a little too sweet so I will make my own cake batter next time. As we know that the Ricotta sinks when it bakes but the cake has a chance to cook a while before it does so the cheese ends up in the middle of the muffin. It produced 12 large cupcakes.
Very, very delicious. I used white vanilla cake mix. Used less sugar, more vanilla and a splash of lemon juice. This was superb. Excellent recipe. Tastes like something from a gourmet bakery. Made it for Easter. My Italian mom loved it. As did my husband and kids as well.
I follow this recipe exactly and I was somewhat disappointed because I felt it tasted like a box cake mix that have been in the refrigerator and with almost no flavor in the ricotta filling.
Made several changes but this was a big hit at my Bible Study class this morning. Necessity is the mother of invention and waste not want not is my motto – needed a dessert for Bible Study class today – only had 1-1/2 cups ricotta but also had 7 oz. cream cheese spread which I mixed together with 4 eggs & flavoring. Kinda runny but don’t worry. Duncan Hines Lemon Cake mix with 1/3 cup melted butter & 3 eggs. Kinda thick? forgot the water. Now combine runny egg & cheese mixture with cake mixture (minus the water lol) pour into greased & floured large bundt pan and bake for 1 hr. – Had some cream cheese frosting left which I put over the top. RAVE REVIEWS AND NONE LEFTOVER. btw, I do realize this is a completely new recipe but I’ll keep it.
This is the best cake recipe ever. I used a Duncan Hines Yellow Butter Recipe cake mix. Baked it in a disposable 9 x 13 foil pan just under and hour and a half. It was delicious. Everyone loved it. Easy but delicious. Note: The 4 eggs in the recipe are in addition to the eggs that the cake recipe calls for. Some people online were confused about this part of the recipe. Lauretta
I made this yesterday for my sister in laws birthday and it was delicious. I made it in a bundt pan like someone else did and followed their adjustments. The only problem I had was part of it didn’t want to come out of the pan. It’s time for a new bundt pan. Mine has been over used and abused. Therefore I did not take a picture of it even though once I put powdered sugar all over it it didn’t look too bad. Will definitely make this many many more times.
It came out really good and much quicker that the recipe I have made for many years (from The Italian North End in Boston) This has less eggs and less Ricotta cheese
I have never written a review, but I just had to for this recipe. Love, love, love it! It’s a hit wherever I’ve taken it– I’m ALWAYS asked for the recipe– even from people who warn me that they don’t like ricotta cheese before they try it! I call this my “breakfast cake” because of all of the eggs, but I eat it any time of day. My friends who love to work out have asked me for the recipe specifically because of the protein in the eggs. The only thing I do differently is sprinkle the powdered sugar on top while it is fresh out of the oven; it sometimes melts a little bit but becomes crunchy deliciousness later. I have made this cake about 15 times in the past year for family, friends, work, and church, and not once has anyone who tried it not liked it! Thanks so much for this recipe!
I put mine into a bundt pan but only used half of the ricotta filling for the cake (yellow cake recipe from All recipes) as it was too much for my pan. Made the remaining half into a ricotta cheese cake with a graham crust. Served both with mango puree (also from All Recipes). Served warm with a little whipped cream it was very rich and filling. So yes, this is a denser cake even though I strained the cheese of excess liquid overnight. This bundt cake took 1.5 hours to bake through.
Awesome cake. I only used half the ricotta called for. I can’t imagine how great this would have been with the full amount.
Delicious! I made it in a bundt pan, substituted almond extract for the vanilla, and added mini chocolate chips. Wow!!!
So delicious! A hit after Christmas Day. I had a yellow cake mix that was 2 Ounces less than the one called for. I’m still not sure how Many eggs to add to the ricotta cheese mixture. The cake called for three, this recipe looked like the cheese required 4 more, which seemed too much. I used 3, think 1 or two would ben sufficient, Also, it said to bake for 1 and a half hours, my cake was done in 1. I also added some chocolate chips. But even with these variations, this cake was fabulous! I will definitely make it again, I will try adding blueberries, raspberries or blackberries.
I used a lemon cake mix and topped it off when chilled, with whipped cream and red raspberries dusted with Splenda. I also made an orange cake version and topped with whipped cream and mandarin slices from a can. Delicious. However, that bottom layer is not getting completely mingled with the cheese portion as it should. It says to spoon it over the cake portion….. and the cheese mixture is much too fluid to “spoon” over it.
an hour and a half was way too long, I checked it at 50 minutes, and then again every 5 minutes. Total cook time was about an hour and 5 minutes. The taste was good, I couldn’t wait for it to cool off! Id probably make it again if I had leftover ricotta, don’t know if it was good enough to run to the store for ingredients….
This is a hit. Make sure you don’t get confused about the eggs- the cake mix calls for eggs and the 4 listed in the recipe are for the ricotta filling. I didn’t have to cook it for the hour and 1/2- it browned quickly , so watch it. I cooked it for 40 min. Great recipe for company ! Everyone loved it. Make sure you refrigerate it, although it tastes great right after you take out of oven